Energetic Component of Foods & Drinks

This is a partial re-post of our latest blog entry from our sister website at Café Bärbucha

Since it is also about drinks (including Kombucha), we have decided to post an introduction to to this blog. The rest you can read by clicking the button below.

"When you think about describing foods or/and drinks, there are certain aspects which automatically come to mind. These are the physical aspects like: the taste (good, bad, OK, exquisite, etc), the flavor (sweet, salty, bitter, etc), the texture (soft, hard, crunchy, creamy, etc), the smell (pleasant, smoky, freshly baked, fruity, etc) or even the temperature (hot, cold, lukewarm, etc).

Visual aspect is also very important, as it is the first impression before you taste something (looks yummy, does not look appetizing, etc).

But there are other aspects which influence how we experience the things we eat or drink.

One of them is the environment.

By the environment I mean things like this: the same food (or drink) will taste differently, if it is served on beautiful fine "china" plates, or when it is served on plastic throw-away trays.

It will taste different, when you can sit down in peace and enjoy it, let's say, on a picnic, surrounded by nice scenery, or when you eat it squatting in the corner, next to a busy and not so clean street.

A nice wine (or Kombucha) will taste differently when one drinks it out of a plastic cup, or even straight from the bottle, than when one drinks it out of a beautiful wine glass."

More here